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Canned river fish in a slow cooker pressure cooker

Home-Canned River Fish (Pressure Cooker)

Homemade canned fish — tasty and easy! This is the kind of pantry staple that saves the day when guests drop by unexpectedly or you're too busy to cook. Just open a jar and you've got a delicious lunch or dinner ready to go. It's wonderful both hot and cold!

Natalia Tsybulskaya

Recipe author

Canned river fish in a slow cooker pressure cooker

Composition / ingredients

Servings:

Walleye (pike perch)

400

Pike

250

Perch

250

Salt

Bay leaf

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 86 % 18 g

Fats 10 % 2 g

Carbohydrates 5 % 1 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all your ingredients. The fish should be chilled and fresh. I'm using freshwater fish: a whole walleye, a pike steak, and perch fillets. You can use other river fish too, such as carp, but it's best to choose varieties with as few bones as possible.
Step 2:

Fillet the walleye and bone the pike. Cut all the fish into pieces about 1 1/4 inches (3 cm) thick.
Step 3:

Put the fish in the pressure cooker pot and pour in a cup of water. If you'd like the finished fish to take on a nice golden color, use brewed medium-strength tea instead of water (strained, of course).
Step 4:

Add the bay leaf and allspice, and season with salt.
Step 5:

Set the cooker to the Stew setting for 1 hour. Then leave the fish to rest in the pot for another hour.
Step 6:

Sterilize the jars however you like (scald with boiling water, steam them, or microwave them) and boil the lids. I recommend small jars — enough for one meal each.
Step 7:

Pack the fish into the jars.
Step 8:

Pour in the remaining broth, filling each jar all the way to the rim.
Step 9:

Close or seal the jars with lids. Store in a cool place.
Step 10:

Serve as a cold appetizer, or warm it up and serve hot. Enjoy!

Of all the things I put up at home, canned fish holds a special place. Store-bought canned fish is loaded with additives, and I'd rather feed my family food that's as natural as possible. This one contains essentially nothing but the fish, so I really encourage you to try it. You can use absolutely any fish, even premium kinds like salmon or sturgeon. Use the canned fish in fish salad, as a filling for pies and hand pies, or simply as a hot dish or appetizer. I hope you find this recipe useful. Enjoy!
Note: this is a preserving recipe. For safe long-term storage of low-acid foods like fish, follow proper pressure-canning guidelines; otherwise keep the jars refrigerated and use them within a few days.